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This delicious salad is not only healthy, but the fresh ingredients make it a perfect spring or summer dish.
1 teaspoon curry powder (look for brands with no onions or garlic)
½ teaspoon salt
2 teaspoons plus 1 tablespoon extra-virgin olive oil
1¼ pounds boneless, skinless chicken breasts
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard (look for brands with no onions or garlic)
1 teaspoon sesame oil
6 cups shredded romaine lettuce
4 cups thinly sliced honeydew melon, cut to match the avocado slices (about 1 pound)
½ avocado, thinly sliced lengthwise and halved crosswise
Preheat the grill or a grill pan.
In a small bowl, stir together the curry powder and salt. Rub the chicken with 2 teaspoons of the olive oil. Rub the curry mixture into both sides of the chicken.
Grill the chicken for 5 to 6 minutes per side, or until cooked through but still juicy and a little pink in the center (the chicken will continue to cook as it rests). When cool enough to handle, thinly slice against the grain.
Meanwhile, in a small bowl, whisk together the lemon juice, mustard, sesame oil, and remaining 1 tablespoon olive oil.
Place the lettuce in a large bowl and toss with all but 2 tablespoons of the dressing.
To serve, make a bed of lettuce on each of 4 salad plates. Divide the chicken, melon, and avocado among the plates. Drizzle the remaining dressing over the salads.
Per serving: 286 calories • 32g protein • 14g fat (2g saturated) • 3g fibre • 10g carbohydrate • 532mg sodium • 59mg magnesium
BELLY BUDDIES: Olive oil, chicken breast, lemon, sesame oil, lettuce, honeydew melon, avocado
If you have gluten issues: Choose gluten-free brands of curry powder and mustard.
